Ingredients: |
Ingredients: 8 veal cutlets (3 oz. each) 1 1/4 tsp. salt, plus more to taste 1 tsp. freshly ground black pepper, plus more to taste 4 tbsp. unsalted butter 2 tbsp. olive oil 1 large shallot, finely chopped 2 garlic cloves, minced 4 oz. assorted mushrooms, sliced 1/2 c. sweet Marsala 1 sprig of fresh rosemary 3/4 c. reduced-sodium chicken broth
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Directions: |
Directions:Sprinkle the veal with 3/4 tsp. each of salt and pepper. In a large, heavy skillet, melt 1 tbsp. of the butter and 1 tbsp. of the oil over medium-high heat. Add 4 of the veal cutlets & cook until golden brown, about 1 1/2 minutes per side. Using tongs, transfer the veal to a plate. Add another tbsp. of butter and tbsp. of oil to the skillet and cook the remaining 4 cutlets. Set the cutlets aside. In the same skillet, melt 1 more tbsp. of butter, and then add the shallot and garlic, and sauté until fragrant, about 30 seconds. Add the mushrooms, 1/2 tsp. of salt, and 1/4 tsp. of pepper, and sauté until the mushrooms are tender and the juices evaporate, about 3 minutes. Add the Marsala and rosemary sprig, and simmer until the Marsala reduces by half about 2 minutes. Add the broth and simmer until reduced by half, about 4 minutes. Working in batches, return the veal to the skillet and cook just until heated through turning to coat, about 1 minute. Discard the rosemary sprig and stir in the remaining 1 tbsp. of butter into the sauce. Season the sauce with more salt and pepper to taste. Using tongs, transfer the veal to dinner plates. Spoon the sauce over the veal and serve. |